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Hot Crab Dip Recipe

This hot crab dip recipe took a bit of a beating in the ingredient adjustment phase. I had my personal Tasty Crab Fairy, aka. Davis, helping me perfect this. (Please don’t tell Davis I just called him a Crab Fairy, he might feel demasculinized right after he tells me demasculinized is not a word.)

The biggest difference between Davis and me in the kitchen is he is a stickler for precise, fine-tuned measurements and I use no measuring tools what-so-ever.

But there are other differences as well…

I hate onions and anything that resembles onions in taste i.e. leeks, shallots, green onions ECT. Davis, on the other hand, would marry onions if it was legal.

Davis loves to make a statement with a punch in the flavor gut where I like to give little nudges and hints of what you might be tasting.

I manage to keep my area of work in the kitchen remarkably tidy, where Davis spills his millions of kitchen measuring weaponries into my clean area. And somehow we both manage to make something so delicious that all our friends rave on about.

The secrets in good tasting food are all the compromises that each recipe undergoes in order to make it to the main event.

Here is a fine example of one of many kitchen compromises:

Davis, The Tasty Crab Fairy, Crab Dip Compromise

Ingredients:

6 tablespoons cream cheese

1/2 cup mayonnaise

1 cup of Jumbo lumb blue crab meat

4 tablespoons minced onion

1 tablespoon lemon juice

1/2 teaspoon hot pepper sauce

Method to the Rad-ness:

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl stir together cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce.

Spread the mixture evenly into an 8 x 8 baking pan that has been sprayed with cooking spray.